A FOOD TRADITION
New Mexican cuisine
New Mexican cuisine is a regional Hispano, Indigenous, and Mexican American tradition centered in the upper Rio Grande and broader southwestern interior. Its defining ingredients include locally adapted red and green chiles, corn, beans, squash, blue corn, wheat, and pork. Techniques include nixtamalization, roasting and drying chiles, stone-ground masa preparation, stewing, and oven baking. Representative dishes include enchiladas with red or green chile, carne adovada, and posole. Although it shares history and ingredients with Mexican and Southwestern cuisines, New Mexican cooking has a distinctive chile vocabulary, agricultural history, and repertoire shaped by Pueblo and Hispano communities.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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